In diesem Artikel stellen wir Ihnen drei schnelle und leckere vegane Rezepte für Ihre Mittag- und Abendessen vor, die voller Protein sind. Wir wissen, wie schwierig es sein kann, gesunde Mahlzeiten in einer hektischen Welt zuzubereiten. Daher haben wir eine Auswahl an einfachen, aber nahrhaften Gerichten zusammengestellt, die nicht viel Zeit erfordern und dennoch für eine ausgewogene Ernährung sorgen. Lesen Sie weiter, um mehr darüber zu erfahren.

3 SCHNELLE REZEPTE für Mittag- & Abendessen | Proteinreich, Lecker & Vegan

Heyenn, welcome to a new video of mine, but no warning, it’s going to be delicious. You might get hungry. Today, I have three really tasty recipes for you, perfect for lunch or dinner. They are super healthy, high in protein, quick and easy, and even vegan. So, I hope there’s something for everyone, as I have asked on Instagram what your needs and wishes were with regards to recipes. One recipe had to be done in five minutes, so I have one for you that’s a bit more calorie-rich. The other two recipes are under 400 calories. As I mentioned earlier, all recipes are vegan, but you can easily add animal products if you’d like. They are just meant to be an inspiration, and let’s not wait any longer. Let’s start with recipe number one.

I promised to film it, and I showed it on Instagram - it’s called “Schupfnudeln Gemüsepfanne.” It’s delicious, easy to make, and quick. You’ll need Schupfnudeln (about 100 g), any vegetable of your choice (I used mushrooms, broccoli, zucchini, spinach, and spring onion), chickpeas or any other beans, and pine nuts. You can use vegan Schupfnudeln, too. To season, add salt, pepper, vegetable seasoning, and olive oil. First, cut all the vegetables and cook the broccoli in a pan with some water. Afterward, add in the rest of the vegetables, chickpeas, and cream cheese or soy cream cuisine, followed by the seasoning. Roast the pine nuts in a separate pan, then serve them on top of the Schupfnudeln.

The next recipe is blitz, perfect if you’re running out of time. It’s a Greek couscous salad with couscous, tomato, cucumber, vegan feta, and maize. It’s healthy and delicious. You’ll season it with olive oil, balsamic vinegar, Greek seasoning (be careful, there’s a lot of sugar added), salt, and pepper. To add more protein, you can use herbs or tofu strips. For the couscous, you’ll need the same amount of hot water, vegetable broth, and 40 g of couscous. Mix it and put it aside for five minutes. Afterward, cut all the vegetables and mix everything, or present it like a salad. Add in the dressing, and you’re good to go.

Now comes my favorite bowl, “Buchweizen Bruder Bowl.” It’s a perfect grain high in protein, gluten-free, and delicious. You can combine it with any vegetables of your choice (sweet potato, radish, avocado, cucumber, carrot, and red cabbage). Don’t forget some chickpeas, sesame dressing, and topping like pomegranate. For the dressing, mix sesame oil, olive oil, apple cider vinegar, lemon juice, salt, pepper, chili flakes, and sugar if desired. Cut all the vegetables and roast the sweet potato and chickpeas in the oven with some paprika powder and olive oil for 20-30 minutes. Then, cook the Buchweizen with double the amount of water for 15-20 minutes. Combine it all in a bowl, pour over the dressing, add some pomegranate if you’d like, and enjoy.

And that’s it! Three delicious, healthy, and quick recipes for lunch or dinner. You can easily adjust them to your liking and add any animal products if you prefer. I hope you enjoyed watching this video, and don’t forget to tag me on Instagram when you make these dishes. I’d love to see them!
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